Steamed Eggless Chocolate Cake Recipe

Recipe for eggless chocolate cake – steamed chocolate cake with icing. Eggless chocolate cake recipe. No oven or pressure cooker required for this recipe. Easy beginners recipe with simple ingredients.

One of the many requests I get is asking me to publish a cake recipe that does not need an oven. So here it is. After many tries, I am happy to post this recipe for steamed chocolate cake with icing. Bonus – Its eggless too! Double bonus – No butter recipe. You do not need any special equipment for this recipe. A good whisk is all you need. Here is how to do steamed eggless chocolate cake.

Please use measuring cups and measuring spoons for this recipe as accurate measurement is absolutely key in baking. 1 Cup = 240ml (approx), 1 teaspoon = 5ml and 1 tablespoon = 15ml.

Take a bowl and add in 3/4 cup of milk. (Full fat milk is preferred for this recipe)

Add in 1/4 cup of oil. (Use a neutral non smelling oil like sunflower oil, canola oil or vegetable oil)

Add in 1/2 cup of granulated sugar.

Add in a teaspoon of good quality vanilla extract. I really love to use pure vanilla extract in baking and the flavor of pure vailla extract is divine.

Whisk well to combine. Set aside.

Dry Ingredients: Take a bowl and place a sieve on the bowl. Add in 1/2 a cup of maida.

Add in 1/4 cup of cocoa powder. Use good quality cocoa powder .

Add in a leveled 1/2 teaspoon of baking soda. Do not add more. The cake will not rise properly.

Add in a leveled 1/2 teaspoon of baking powder. Do not add more. The cake will not rise properly.

Sift all the ingredients together to remove any lumps and to uniformly mix the ingredients. Sifting is an important step in baking. Sifted Mixture.

Add in the mixed wet ingredients (milk-oil mixture) to the dry ingredients.

Mix well with a whisk until thoroughly combined.

Smooth batter is ready!

Get the cake pan ready. We are using a 6 inch cake pan for this egg less cake recipe today. Cut a parchment/wax paper and slide it into the cake pan so releasing the cake from the pan after its baked will be easy.

Pour the cake batter to the pan.

Cover the pan with an aluminium foil. This is an important step as you do not want the steam to drip back into the cake batter while steaming.

Bring a steamer with water to a boil. Make sure that there is enough water in the steamer as we need to steam the cake for 40 minutes. Place the cake pan in the steamer, cover the pan with a tight lid and steam for 40 minutes on medium flame. Do not keep opening the steamer as we need steady temperature for proper cooking of the cake. So do not open for the first 20 minutes.

After 40 minutes, remove the foil gently. Insert a knife or a tooth pick onto the cake and if it comes out clean without any raw batter, the cake is done. Crumbs attaching to the knife is a good sign that the cake is done.

Remove the cake from the steamer. Remove the aluminium foil. Allow the cake to cool completely. Gently run a knife on the sides of the cake to release the sides from the pan. Invert it to a cake board / plate.

For Icing / Chocolate Ganache Halve the recipe if you just want a thin layer of icing / ganache on the cake.

Chop 250 grams of dark chocolate (Approximately a cup of chopped chocolate). Set aside. Make sure that the chocolate is at room temperature. Make sure you are buying real chocolate and not chocolate compound . You can use any dark chocolate. I have used Morde dark chocolate today as that’s what is easily available in the market and tastes good too.

Scald 250ml of milk cream. Do not bring it to a boil. Let it just be hot to the touch. That’s enough. I have used Amul low fat milk cream today.

Remove from heat and add in the chopped chocolate.

Mix well with a whisk to combine.

Chocolate ganache is ready. Allow it to cool completely.

Note: You will have some ganache leftover after icing the cake. Here are some of the ways you can use leftover ganache. # Use it as a filling for sandwiches. # Mix it with milk to make chocolate milk shake. # Dip fruits in ganache for dessert.

Assembly.

Cut the cake into half. A serrated knife is recommended. This is a very soft cake. If you are worried that you might break the cake, do not cut into half . Just have it as one single layer. Apply ganache on top alone. Apply a layer of ganache to the cake. Gently spread the ganache evenly on the cake. Top the cake with other half. Add ganache all over the cake. Don’t worry about perfection of icing if you are a beginner. Its a home-made cake. Let it be rustic. Its ok. Your family will love it. After all its chocolate. I like to wrap the cake with a cake strip as it looks nice. This is totally optional. For extras, shave some chocolate using a vegetable peeler and sprinkle on the cake.

Now get ready to get into a chocolate coma with your loved ones.

Wet Ingredients

• 1/4 cup vegetable oil or sunflower oil
• 3/4 cup milk
• 1/2 cup sugar
• 1 teaspoon vanilla

Dry Ingredients

• 1/2 cup Maida (All purpose flour)
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Chocolate Icing / Ganache

• 250 grams dark chocolate
• 250 ml milk cream like (amul milk cream)

Wet Ingredients

1. Take a bowl and add in all the wet ingredients. Whisk well to combine.

Dry Ingredients

1. Take a bowl and sift all the dry ingredients together in the bowl.

Method:

1. Add in the mixed wet ingredients (milk-oil mixture) to the dry ingredients. Mix well with a whisk until thoroughly combined.
2. Prepare a 6 inch cake pan and pour the batter in the pan. Cover the pan with an aluminium foil.
3. Bring a steamer with water to a boil. Place the cake pan in the steamer, cover the pan with a tight lid and steam for 40 minutes on medium flame.
4. Remove the cake from the steamer. Remove the aluminium foil. Allow the cake to cool completely.
5. Gently run a knife on the sides of the cake to release the sides from the pan. Invert it to a cake board / plate.

For Icing / Chocolate Ganache

1. Scald 250ml of milk cream.
2. Remove from heat and add in the chopped chocolate. Mix well with a whisk to combine.

Assembly

1. Cut the cake into half. Apply a layer of ganache on the bottom layer. Top the other half of the cake and generously apply ganache on the cake.
2. Apply chocolate shavings for garnish.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dessert
• Cuisine: Multi

Wet Ingredients

• 1/4 cup vegetable oil or sunflower oil
• 3/4 cup milk
• 1/2 cup sugar
• 1 teaspoon vanilla

Dry Ingredients

• 1/2 cup Maida (All purpose flour)
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Chocolate Icing / Ganache

• 250 grams dark chocolate
• 250 ml milk cream like (amul milk cream)

Wet Ingredients

1. Take a bowl and add in all the wet ingredients. Whisk well to combine.

Dry Ingredients

1. Take a bowl and sift all the dry ingredients together in the bowl.

Method:

1. Add in the mixed wet ingredients (milk-oil mixture) to the dry ingredients. Mix well with a whisk until thoroughly combined.
2. Prepare a 6 inch cake pan and pour the batter in the pan. Cover the pan with an aluminium foil.
3. Bring a steamer with water to a boil. Place the cake pan in the steamer, cover the pan with a tight lid and steam for 40 minutes on medium flame.
4. Remove the cake from the steamer. Remove the aluminium foil. Allow the cake to cool completely.
5. Gently run a knife on the sides of the cake to release the sides from the pan. Invert it to a cake board / plate.

For Icing / Chocolate Ganache

1. Scald 250ml of milk cream.
2. Remove from heat and add in the chopped chocolate. Mix well with a whisk to combine.

Assembly

1. Cut the cake into half. Apply a layer of ganache on the bottom layer. Top the other half of the cake and generously apply ganache on the cake.
2. Apply chocolate shavings for garnish.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dessert
• Cuisine: Multi

Find it online : https://www.kannammacooks.com/steamed-chocolate-cake-recipe-no-oven-required/

Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

We are a typical South Indian “idli-dosa” for breakfast family. I make this chutney at-least twice a week. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Just like any mom, mornings are precious to me too! To add to that, I am not a morning person. Its all tooooooo a.m for me every single day and the Bangalore weather doesn’t help one bit. 5 minutes of extra sleep in the morning seriously does matter a lot. So recipes like these rescues me during those kind of days which is like almost every single day! I always have a stash of frozen coconut in the freezer and that is a great time saver. What peanut butter does in the morning in the western countries, peanut chutney does to us daaaaa.

Here is how to do peanut coconut chutney. Here is the video of how to do peanut coconut chutney

Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Set aside.

Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida). Here is the recipe for homemade tamarind paste . Its a life saver in the kitchen. You can use fresh soaked tamarind too! Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.

I mostly serve the chutney without tempering. But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

Serve with idli or dosa. Brown rice idli recipe Softest idli recipe Crispy dosa recipe

For the chutney

• 1/3 cup peanuts
• 2 dried red chillies (use more for a spicy chutney)
• 1/2 teaspoon tamarind paste
• 2 tablespoon fresh shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery
• 1/4 teaspoon hing

For the tempering

• 1/2 teaspoon of sesame oil (gingely oil)
• 1/4 teaspoon of mustards seeds
• 1 sprig curry leaves

For the chutney

1. Dry roast the peanuts and dry red chillies until golden.
2. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
3. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.

For tempering

1. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: Tamilnadu